Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw

By carvalhohm2

Ingredients

• 3 to 4 lb pork shoulder
• 2 to 3 tablespoons taco seasoning mix (from 1-oz package)
• 1 can (14 oz) diced green chilies
• 1/2 of a sweet onion, finely diced
• 1 can (10 oz) enchilada sauce
• 2 ears fresh sweet corn, husks removed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups shredded fresh green cabbage or cabbage slaw
• 1 jalapeño chile, seeded, diced
• Juice of 1 medium lime
• 2 teaspoons rice vinegar
• 1/2 cup chopped fresh cilantro
• 8 to 12 flour tortillas for soft tacos & fajitas (6 inch), warmed, OR 4 to 6 flour tortillas for burritos (8 inch)
• Sliced avocado, as desired (for tacos)
• 1 1/2 cups steamed white rice or Spanish rice, as desired (for burritos)
• Cooked black beans, as desired (for burritos)
• Cotija or queso fresco cheese, crumbled, as desired (for tacos or burritos)

Details

Servings 4
Cooking time 510mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Spray 4-quart slow cooker with cooking spray.

2 Add Pork ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.

3 Meanwhile, make Sweet Summer Corn Slaw. Heat grill on high. Brush corn with olive oil, and season with salt and pepper. Wrap corn in 1 layer of foil. Place on grill. Cook 10 minutes, rotating corn 3 times. Cook 10 to 15 minutes longer; remove foil, and cook corn 5 minutes longer. Remove corn from grill, and allow to cool 5 minutes. Use sharp knife to cut off corn kernels, and add kernels to medium bowl.

4 To same bowl, add remaining slaw ingredients and a pinch of salt. Toss well; cover and place in the fridge until ready to serve.

5 When pork is cooked and falling apart, remove it from slow cooker, and allow to cool slightly. Shred pork with 2 forks, and drizzle with sauce left in slow cooker.

6 To assemble tacos, place a little warm pork in warmed 6-inch tortilla; top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas.

7 To assemble burritos, heat one 8-inch tortilla at a time in microwave 30 seconds. Working quickly, layer cheese, hot rice, warm pork, black beans and slaw toward 1 end of tortilla. Fold sides over the line of ingredients, and roll up tortilla (try to roll tight). Repeat to use remaining 8-inch tortillas.

Removing the foil from the corn for the last few minutes of grilling helps the corn get a nice smoky grilled flavor, and it leaves delicious charred marks.